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Pappardelle with hare sauce

Ingredients: (4-6 persons)

• a whole hare
• 1 liter of red wine
• 1 onion 1 carrot 1 celery
• 4 nails carnation
• 120 gr.
• flour 2 tablespoons olive oil
• 120 gr.
• 200 grams of bacon.
• ripe tomatoes 350 gr. of salt and pappardelle

pepper Method:

Divide the hare and let marinate for 2 days in wine with carrot, onion, celery, cloves Grof. If possible, store it at the bottom of the fridge. After two days, drain the liquid and take only the flesh of the hare. Cut it into cubes, flour and brown it in oil and chopped bacon. Then add the pulp of the tomatoes, salt and pepper. Let cook over low heat for 2 hours, taking care to add, little by little during cooking wine used for the maceration of the hare. Almost done, prepare the pasta, drain and pour the sauce. Blow it up for several minutes and serve.
Preparation time: 140 min.